Wild Garlic Pesto

Rachel and Darina Allen

Wild Garlic Pesto

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Makes 3 x 200ml (7fl oz/scant 1 cup) jars

  • 110g (4oz) wild garlic leaves, destalked
  • 50g (2oz) cashew nuts
  • 2 garlic cloves, peeled and crushed
  • 1/4 teaspoon salt
  • 300ml (10fl oz/1 1/4 cups) olive oil
  • 80g (scant 3oz) freshly grated Parmesan, (Parmigiano Reggiano)
  • and sugar to taste


Wash the wild garlic leaves. Spin and destalk.

Whizz in a food processer with the cashew nuts, crushed garlic, salt and

olive oil or pound in a pestle and mortar. Remove to a bowl and fold in

the finely grated Parmesan cheese. Taste and correct the seasoning if

necessary. Store in a sterilized covered jar in the fridge.

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